I always have problem with using up veggies that only come in big quantities – carrots & celery for example. Only once in a blue moon can I find single stalks, and I can never use up a whole bag. I tried freezing extra vegetables before, both raw or cooking first then freezing but it never worked out.

It never occured to me to blanch the vegetables first, then freeze. I even found theseguides with instructions for all different types of vegetables. This will also make farmer’s market shopping easier if I can preserve the veggies for just a bit longer.

After holidays, over two weeks of vacation at the in-laws, and an amazing culinary visit to Seattle I’m now ready for “food detox.” Mom cooked meat every day, and we indulged way too much in deliciously rich restaurant meals. It will be lots of low fat and veggie eating for the next couple of weeks.

Plus I have a week before classes start so I’m thinking of doing a round of food & freezer prep. I’m not sure what to call it, but it’s things I never get around to doing but are so convenient once I have done them. Make chicken broth with the bones and veggie scraps I’ve been saving in the freezer, make pasta sauce, make a batch of homemade veggie burgers to freeze, prepare & freeze dried beans, etc. Last semester I was really terrible about buying lunches & bad snacks during the school day, and I am going to change that. I am going to get a leg up by preparing lunch foods at the beginning of the week, and making small portions that I can throw in the freezer and pull out when I need them. I think I’ll start by making mini-burgers and mini-quiches.